Smashed curried marrow

Smashed curried marrow

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(6 ratings)

Prep: 10 mins Cook: 30 mins


Serves 6 as a side dish
A delicious vegetarian side dish to spice up a main course- it works well with roast lamb or chicken

Nutrition and extra info

  • Freezable
  • Healthy
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal121
  • fat7g
  • saturates1g
  • carbs13g
  • sugars11g
  • fibre3g
  • protein3g
  • salt0g


  • 1 marrow, peeled and cut into large chunks
    Basket of marrows


    A marrow is a cucurbit, which means it’s from the same family as the melon, cucumber,…

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 2 tsp black mustard seeds
  • 1 tsp cumin seed
  • 1 large onion, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • ½ tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • ½ tsp chilli powder
  • 1 tsp ground coriander
  • juice ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • small pack coriander, roughly chopped


  1. Bring a large pan of salted water to the boil. Simmer the marrow for 5-7 mins until softened, then drain well. Heat the oil in a large shallow pan and fry the mustard and cumin seeds until they start to crackle. Add the onion, garlic and remaining spices, and fry for 10 mins until soft and starting to brown. Add the marrow and cook for 5-10 mins until the liquid has evaporated and the marrow is really soft.

  2. Smash the marrow with a wooden spoon to lightly crush and soften the edges. Serve seasoned with the lemon juice and chopped coriander.

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Comments, questions and tips

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26th Sep, 2017
We cook this all the time with both courgettes and marrows. Strangely I don't find it at all bland despite what others say, and I like my food spicy.
5th Sep, 2016
Scrap the lemon juice and coriander, to over powering, use about 3 tablespoons of sweet chilli sauce, a GOOD extra virgin olive oil, don't buy rubbish as it will only taste like rubbish, finely sliced red cilli, use one red onion and half of a white onion, fry with a small amount of butter a handful of parsley added 5 minutes before serving and about a third of a tube of tomato puree. I only used a half of a marrow. it was delicious, certainly an improvement on the original bland recipe. Another tip I used ground cumin and added it after the onions.
27th Sep, 2015
After reading the previous reviews, I doubled the amount of spices and made sure to boil the marrow separately first. This solved the problem of excess water, but the flavour was still very bland. Added 2tbsp curry powder and some lime juice, served it with yogurt, which helped. Wouldn't recommend the recipe, though, and won't cook it again.
7th Aug, 2015
Very bland, despite using the spices recommended.
17th Oct, 2013
I find that the quantity of marrow is quite confusing. Mine was 2ft long so I used half of it. I didn't bother peeling it or pre-boiling it. I also found that it needed a sprinkle of sugar and half a teaspoon of salt to bring out the flavours, as it was served as a main between 3 I didn't worry too much about the salt content.
11th Sep, 2013
Didn't bother with the pre-boiling of the marrow, just added it straight to the onion and spice mix, popped a lid on, and left to simmer for 15 minutes. A lot of liquid came out of the marrow, more than I could possible evaporate. The flavour was ok, but a bit mild - I'd use double quantities of the spices next time.
19th Aug, 2017
I agree that this recipie is tasteless and very blend. I had to do a lot of alterations to give the recipie some taste. I definitely wont try this recipie again. I am a man who likes taste and smell to a cooked food.
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23rd Aug, 2019
if you dont like or have onions, you can give them a miss.I always use ground toasted sesame powder to soka up the juices and add flavour and protein
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